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Seviche Restaurant Review: Colorful custom blown-glass octopi dangle over the crowded bar, surveying the well-turned-out customers sipping rum- or bourbon-based cocktails. Chef-proprietor Anthony Lamas' Nuevo Latino menu ranges from tapas to entrées, many of which feature seafood. (The restaurant participates in the Monterey Bay Aquarium's sustainable seafood program.) Seviches may be ordered individually or in tastings of three or five. Big-eye tuna is served with fresh coconut, sesame and ginger; jumbo lump crab is flavored with lemon, cilantro and jalapeño. Smoked chicken or Kentucky bison empanadas, grilled baby octopus and pork belly seasoned with bourbon barrel sorghum are additional small plates. Aforementioned seafood selections include country ham-wrapped grouper with mango butter, and Pacific swordfish with manchego orzo. Among other mains are skirt steak with chimichurri and roasted duck served with golden rice and finished with bourbon demi-glace. Cool any lingering dinner heat with brown butter macadamia nut ice cream or Meyer lemon curd. The wines and bottled craft beers have been chosen to complement the Latin food.